2 large aubergines
4 cloves of garlic
juice of two lemons
6 tablespoons of oil
You can just see the baba ganoush in the picture...fading into the background. This recipe is truly delicious and I swear will convert any aubergine hater!!
If you have a gas barbecue simply place the aubergines whole on the barbecue for approx 20/30 mins until they are blistered and very squidgy. If you do not have a barbecue do not fear as you can still achieve the smoky flavour by placing the aubergines directly on the flame on your gas hob (we do this at the deli) You just need to turn the aubergines over occasionally and accept that your kitchen may get a bit smoky. If you do not have a gas hop you can just roast the aubergines in the oven until they are soft, however you will not get the lovely smoky taste.
Once the aubergines are cooked and cooled a bit, scoop out all the flesh and place in a food processor, add the garlic, some of the lemon juice and a pinch of salt and blitz, while it is on add some of the oil, you want the aubergine and oil to emulsify and become beautifully smooth and silky. At this point stop the machine and have a look and a taste. Add more oil, lemon or salt until you get the perfect flavour combination for you. I like mine to have a slight kick of lemon but not enough to overpower the delicate smoky flavour.
You can have baba with so many things - it is just one of those amazing dips that transform a rather plain dish into something really delicious.